Thai Sticky Chicken

Prepare to elevate your dinner game with this irresistible Thai Sticky Chicken recipe! Juicy, bone-in chicken thighs are seared to golden perfection and glazed in a lusciously sticky sauce made with soy sauce, fish sauce, dark soy sauce, brown sugar, honey, and a zing of lime juice. Minced garlic, grated ginger, and optional red chili flakes add layers of bold, aromatic flavor, while a cornstarch slurry creates the ultimate glossy coating. Garnished with sesame seeds and scallions for a pop of texture and color, this dish pairs perfectly with steamed rice to soak up every drop of the savory-sweet glaze. Ready in just 45 minutes, this Thai-inspired chicken recipe is sure to tantalize your taste buds and become your new favorite weeknight dinner.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 0.25 cups soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon dark soy sauce
• 0.25 cups brown sugar
• 2 tablespoons honey
• 2 tablespoons lime juice
• 4 pieces garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon red chili flakes (optional)
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 pieces scallions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Directions

Step 1

In a medium bowl, whisk together soy sauce, fish sauce, dark soy sauce, brown sugar, honey, lime juice, minced garlic, grated ginger, and red chili flakes (if using). Set aside.

Step 2

Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.

Step 3

Heat the vegetable oil in a large skillet or wok over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for another 4 minutes.

Step 4

Reduce the heat to medium and pour the prepared sauce over the chicken. Toss to coat the chicken evenly in the sauce.

Step 5

Cover the skillet and let the chicken cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and the sauce has reduced to a sticky glaze.

Step 6

In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce in the skillet and cook for an additional 2 minutes, stirring constantly, until the sauce thickens.

Step 7

Remove the skillet from heat. Garnish the chicken with chopped scallions and sesame seeds.

Step 8

Serve the Thai Sticky Chicken hot with steamed rice or your favorite side dishes.

Nutrition Facts

Serving size	1258 grams (1258.0g)

Amount per serving	% Daily Value*
Calories	2430

Total Fat 157.80g	202%
Saturated Fat 42.10g	211%
Polyunsaturated Fat 8.50g
Cholesterol 729mg	243%
Sodium 6657mg	289%
Total Carbohydrate 93.30g	34%
Dietary Fiber 3.30g	12%
Total Sugars 73.20g
Protein 174.30g	349%

Vitamin D 0IU	0%
Calcium 311mg	24%
Iron 12mg	67%
Potassium 2371mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 28.0%

Carbs: 15.0%